| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
Vegetarian |
Cream, Vegetable |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 |
md |
Onion, finely chopped |
| 2 |
c |
Corn kernels (from 2 large |
| 1 |
|
Or 4 small ears corn) |
| 2 |
c |
Milk |
| 2 |
c |
Water |
| 1 |
md |
Russet potato, peeled and |
| 1 |
|
Coarsely cut into 1-inch |
| 1 |
|
Chunks |
| 1/4 |
ts |
Salt |
| 2 |
md |
Pablano chili peppers, |
| 1 |
|
Roasted, stemmed, and peeled |
| 1 |
|
Then cut into 1/4-inch dice |
| 1 |
|
(6 ounces) |
| 1/4 |
c |
Cilantro leaves |
| 1 |
|
Lime, cut into wedges |
INSTRUCTIONS
Heat the butter in a large pot until it melts. Stir in the onion and 1 1/2
cups of the corn and saute over medium heat for 5 mintues, or until the
onion is soft. Add the milk, water, potato, and salt to the pot. Bring to
a boil, reduce the heat, and simmer briskly until a skin forms on the soup
and the potato mashes easily when pressed, about 15 minutes. Remove from
the heat and cool completely. Puree the mixture.
Return the puree to the pot and stir in the chili pepper and remaining 1/2
cup of corn kernels. Bring to a boil again and simmer for 5 minutes, until
the kernels are tender. Sprinkle with cilantro over the top and serve
right away, accompanied by lime wedges.
From: Mexico The Vegetarian Table Victoria Wise Chronicle Books, 1995
Posted to MM-Recipes Digest V5 #030 by lena36@juno.com (Lena P Mitchell) on
Jan 30, 1998
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”